If you’ve ended up without milk in your life, cooking and baking can sometimes be difficult. Luckily there’s Soy Milk. Unfortunately, if you’re also non-soy you’re left with Rice Milk. The consistency of Rice Milk is often incorrect for baking. It is about as good a substitute for milk as water mixed with a little sugar.
Enter upon the scene: Oat Milk!!
Pacific brand Oat Milk
The consistency and sweetness of oat milk are much more like regular 2% milk than any other non-milk substitute I’ve ever tasted. I use it one for one in recipes calling for milk – even puddings! I discovered oat milk about 4 years ago, and I love it … but I’m also worried about how long it will be around. There’s only one brand sold in Washington State, so I do my best to buy as much of their product as I can to keep them alive.
My milk-drinking friends even like the taste of it, (though it doesn’t taste like milk.)
Go Dairy Free [1] has a good review of what oat milk is all about, and they point out that if you’re gluten-intolerant, this probably isn’t the milk solution for you.
I buy Pacific Natural Foods brand [2]. Bear in mind THEY ALSO MAKE NUT MILKS. So judge the safety of this ingredient for yourself. They do not list nuts as a cross-contaminant, and the milk is also marked Kosher Pareve. Their website has full side-of-the-box nutritional information for your edification. If you’re bean-sensitive, this brand also has carob bean gum in it. THIS IS LISTED AS GLUTEN CROSS-CONTAMINATED on their awesome food-sensitivities guide [3].